Tender prawns simmered in a tangy and aromatic gravy of onions, tomatoes, and classic Sindhi spices. This flavorful curry is a delightful main course, perfect with hot phulkas or steamed rice.
Prep20 min
Cook30 min
Servings4
Serving size: 1 cup
270cal
28gprotein
15gcarbs
12g
Ingredients
500 g Prawns (Medium-sized, cleaned and deveined)
350 g Onion (About 2 large, finely chopped)
400 g Tomatoes (About 4 medium, pureed)
2 tbsp Ginger Garlic Paste
3 pcs Green Chili (Slit lengthwise)
3 tbsp Vegetable Oil
1 tsp Cumin Seeds
0.5 tsp Turmeric Powder (Divided for marinade and gravy)
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fat
1 tsp
Red Chili Powder
(Adjust to your spice preference)
0.5 tsp Garam Masala
1.25 tsp Salt (Or to taste, divided)
240 ml Water (About 1 cup)
1 tbsp Lemon Juice (Freshly squeezed)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Prawns
In a mixing bowl, combine the cleaned and deveined prawns with 1/4 tsp of turmeric powder and 1/4 tsp of salt.
Mix gently to coat the prawns evenly.
Set aside to marinate for 15-20 minutes while you prepare the gravy base.
2
Prepare the Masala Base
Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the finely chopped onions and sauté for 10-12 minutes, stirring frequently, until they are deeply golden brown. This caramelization is key to the dish's flavor.
Add the ginger-garlic paste and slit green chilies. Sauté for another 1-2 minutes until the raw aroma disappears.
3
Cook the Gravy
Reduce the heat to low. Add the remaining 1/4 tsp turmeric powder, coriander powder, and red chili powder. Stir for 30 seconds to toast the spices.
Immediately pour in the tomato puree and add the remaining 1 tsp of salt. Mix everything well.
Cook the masala on medium heat for 8-10 minutes, stirring occasionally, until the mixture thickens and you see oil separating from the sides.
4
Add Prawns and Simmer
Add the marinated prawns to the pan. Increase the heat to medium-high and sauté for 2-3 minutes, just until the prawns turn pink and opaque. Avoid overcooking.
Pour in 240 ml (1 cup) of water and stir gently. Bring the curry to a boil.
Once boiling, reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes for the flavors to meld. The gravy should be thick.
5
Garnish and Serve
Turn off the heat. Stir in the garam masala powder and fresh lemon juice.
Garnish generously with freshly chopped coriander leaves.
Let the curry rest for at least 5-10 minutes before serving. This allows the flavors to deepen. Serve hot with phulkas, roti, or steamed rice.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.
